In 2006, my daughter bet I couldn't eat a different chocolate each day for a year. I enjoyed that year so much that, after 12 years, I'm still eating a different chocolate each day. And, after 4,500+ chocolates, there are still many more to try. Thank you to all who continue to be part of this global adventure.

Today was Day #8 of Chocolate and Mediterranean Theme Week; I needed more opportunities to combine pistachios, fennel/licorice, and olive oil with chocolate. Fennel grows wild where I live; it came from southern Europe and now grows like a weed in the San Francisco baylands and nearby hills. And if you snap off some of the feathery greens (see picture taken yesterday above), you get a sweet licorice flavor.
And so today, while I was roasting artichokes with olive oil, lemon, garlic and Ouzo (more licorice flavor), I made myself a small (Talenti Gelato) Sicilian Pistachio Gelato sundae, and also had some of this organic dark bar with green anise from ChocoLate Organiko (Spain). Anise is similar to fennel in that it also has a licorice flavor, but comes from a different family.

First, a shout out to Talenti Gelato; their pistachio gelato had a very natural, authentic flavor of roasted pistachio nuts. I contemplated melting this anise dark bar to make sauce for this gelato sundae, but I really enjoyed eating these two items separately.

I enjoyed the ChocoLate Organiko 56% Cocoa bar for it's unusual flavor; the consistency was dark and smooth, not too sweet and not so dark as to obscure the green anise notes. This same company also makes a dark 70% organic bar (bar in darker green packaging seen in background above) with extra virgin olive oil. I'm saving that for later.

Early Inclinations Toward Chocolate

Banquet Aftermath

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About Me

Enjoying life indoors and outdoors in the San Francisco Bay Area.
What if you accepted a bet that you couldn't eat a different chocolate for a year...and got more than you bargained for. See www.chocolatebanquet.com to find out more.